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1
Fill a large bowl or baking dish with water, add 2 tablespoons of the salt and stir until dissolved.
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2
Submerge the salmon in the water and let stand for 10 minutes.
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3
Drain the fish and pat dry with paper towels.
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4
Meanwhile, in a small skillet, toast the pink peppercorns, caraway and coriander over moderate heat, stirring, until very fragrant, about 2 minutes.
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5
Cool slightly, then coarsely grind in a mortar or spice grinder.
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6
Transfer the spice mixture to a small bowl and stir in the fennel pollen, white pepper, sugar and the remaining 1/2 cup of salt.
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7
Line a rimmed baking sheet with plastic wrap.
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8
Arrange half of the dill down the center of the baking sheet.
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9
Sprinkle half of the spice mixture evenly over the dill, then top with the salmon, skin side down.
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10
Sprinkle the remaining spice mixture over the top and sides of the salmon in an even layer.
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11
Top with the remaining dill.
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12
Wrap the salmon tightly in the plastic wrap and place skin side down on the baking sheet.
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13
Top with a second baking sheet and heavy canned goods to weigh it down.
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14
Refrigerate for 1 day.
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15
Unwrap the fish and pat dry.
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16
Rewrap the fish and seasonings in a clean sheet of plastic, leaving behind any released liquid and squeezing out excess liquid from the dill.
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17
Place the freshly wrapped salmon skin side up on the baking sheet.
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18
Top with the baking sheet and weights and refrigerate for 2 days, until the flesh feels firm in the center.
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19
Rinse off the fish, pat it dry and thinly slice.
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20
Serve with rye crackers, sour cream, sliced onions and capers.
